Oxidative stability of edible oils containing different types of omega-3 fatty acids (2017)
- Authors:
- Autor USP: CASTRO, INAR ALVES DE - FCF
- Unidade: FCF
- Assunto: ÁCIDOS GRAXOS OMEGA 3
- Language: Inglês
- Imprenta:
- Publisher: American Oil Chemist's Society
- Publisher place: Urbana
- Date published: 2017
- Source:
- Título: Program
- Conference titles: Annual Meeting and Industry Showcases
-
ABNT
NOGUEIRA, Marina Sayuri e CASTRO, Inar Alves de. Oxidative stability of edible oils containing different types of omega-3 fatty acids. 2017, Anais.. Urbana: American Oil Chemist's Society, 2017. . Acesso em: 10 out. 2024. -
APA
Nogueira, M. S., & Castro, I. A. de. (2017). Oxidative stability of edible oils containing different types of omega-3 fatty acids. In Program. Urbana: American Oil Chemist's Society. -
NLM
Nogueira MS, Castro IA de. Oxidative stability of edible oils containing different types of omega-3 fatty acids. Program. 2017 ;[citado 2024 out. 10 ] -
Vancouver
Nogueira MS, Castro IA de. Oxidative stability of edible oils containing different types of omega-3 fatty acids. Program. 2017 ;[citado 2024 out. 10 ] - Effect of resveratrol or red wine on oxidative stress biomarkers associated with atherosclerosis in LDL-r-KO mice
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